May 2013

Many refer to Chef John Ash as the “Father of Wine Country Cuisine”. In 1980, he opened John Ash & Company in Santa Rosa, CA, the first restaurant in Northern California wine country to focus on local, seasonal ingredients used to create dishes that complimented the wines being made in the region. He is an adjunct instructor at the Culinary Institute of America at Greystone in Napa Valley. His passion for teaching is matched only by his vocal stance on sustainable food issues by serving on the Board of the Chef’s Collaborative. John has written 3 books and his latest book, Culinary Birds, to be published in the fall of 2013.